In this video, part of our "Kitchen Smarts" series on our Youtube channel, Cook’s Illustrated test cook Lan Lam shares our technique for preparing caramelized onions in less than half of that time. To do this, we reviewed the science and questioned each step of the traditional approach. Here are some of our findings:

Cut the onions pole to pole instead of crosswise: Slicing the onions through their root end prevents them from breaking down too much during cooking.

Start cooking the onions with water over high heat and covered: Surrounding the onions with steam (and submerging some of them in the added water) heats them more quickly and thoroughly than just relying on the heat generated by the cooking surface of the skillet alone.

Press and stir the onions until deeply browned: Since browning occurs only where the onions are in direct contact with the hot pan, gently press the softened onions into the bottom and sides of the skillet to allow for maximum contact. Let them sit for about 30 seconds and then stir them until they’re softened and deeply browned.

Finish with baking soda: This boosts the onions’ sweetness by encouraging the breakdown of flavorless inulin into sweet fructose.

Watch the Video

Featured Equipment

Still the best—and a bargain—after 20 years, this knife’s “super-sharp” blade retained its edge after weeks of testing. Its textured grip felt secure for a wide range of hand sizes, and thanks to its gently rounded edges and the soft, hand-polished top spine, we could comfortably choke up on the knife for “precise,” “effortless” cuts.

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OXO Good Grips Non-Stick 12-inch Open Frypan

This pan came slick and stayed that way. It cooked and released food perfectly, thanks to its darker finish and excellent nonstick coating. Its gently flared sides and lightweight design made it easy to load, unload, and move. Its grippy stay-cool handle was flawless and its cooking surface vast.

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Di Oro Living Seamless Silicone Spatula—Large

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